Researchers have linked the consumption of yogurt, prebiotics and probiotics with a decreased chance of developing colorectal cancer in American adults, according to a comprehensive analysis based on data from the National Health and Nutrition Examination Survey (NHANES).

Colorectal cancer remains a leading cause of cancer mortality in the U.S. Epidemiology shows that factors such as diet play a critical role in its development. This study adds evidence about the positive influence of certain foods on intestinal health.

An adequate balance of the intestinal microbiota, influenced by diet, appears to be protective against colorectal cancer. Foods like yogurt, which contain beneficial bacteria such as Bifidobacterium and Lactobacillus, are highlighted for their potential to improve digestive health.

Study methodology

Participants completed questionnaires about their cancer history and eating habits. Parameters such as fasting plasma glucose were reviewed and logistic regression analyzes were performed to determine relationships.

The findings suggest that higher consumption of yogurt and prebiotics could be associated with a lower probability of colorectal cancer, although the need for more in-depth longitudinal studies to establish clearer causalities is highlighted. The study marks an important step toward understanding the relationship between diet and gut health.

Prebiotics and probiotics

Probiotics are live microorganisms (bacteria or yeast) that, when consumed in adequate quantities, provide a direct benefit to health; Prebiotics are non-digestible substances (mainly fibers) that serve as “food” for these bacteria and stimulate their growth and activity in the intestine.

Basic definition

A simple analogy: probiotics are the “good bacteria” and prebiotics are their “food.”

Probiotics are found in fermented foods such as yogurt, kefir, sauerkraut, and some supplements. Its main action is to temporarily colonize parts of the intestine, compete with harmful microorganisms, modulate the immune response and produce useful substances (organic acids, bacteriocins) that improve microbial balance and intestinal function. Its effects depend on the strain, dose and survival until reaching the intestine; That is why an effective probiotic specifies the species and strain (for example, Lactobacillus rhamnosus GG).

Prebiotics, on the other hand, are mainly certain types of fiber and carbohydrates such as inulin, fructooligosaccharides (FOS) and galactooligosaccharides (GOS), which serve as selective food for beneficial bacteria already present in the intestine, such as bifidobacteria and lactobacilli. When fermented in the colon, they generate short-chain fatty acids (acetate, propionate, butyrate) that nourish colon cells, reduce pH and contribute to metabolic and immune health.

Yogurt composition

The composition of yogurt depends on the type, but in general it is made from milk fermented with lactic cultures, mainly Lactobacillus bulgaricus and Streptococcus thermophilus. It may also contain water, protein, fat, lactose, lactic acid, calcium and other minerals, as well as fruit, sugar or flavorings in some varieties.

Main components:

Depending on the type of yogurt:

Nutritional value:

On average, yogurt provides proteins of high biological value, easily assimilated calcium and phosphorus. Its lactose content is usually lower than that of milk; That's why many people tolerate it better.